Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives.

ABSTRACT: Isolation, identification and technological properties of halophilic lactic acid bacteria (HLAB) from olive samples which were collected from different places in Turkey were examined in the present work. According to the genetic analysis of the isolates, it was determined that 42 (%57.53) Lactobacillus plantarum, 20 (%27.39) Lactobacillus acidipiscis, 7 (%9.58) Enterococcus faecium, 2 (%2.73) Lactobacillus alimentarius, 1 (%1.36) Lactobacillus farciminis, 1 (%1.36) Lactobacillus namurensis. L. plantarum, L. alimentarius, L. farciminis and L. namurensis were able to tolerate 8% NaCl. Twenty-seven isolates showed lipolytic activity between 0.2 and 1.09 U ml^-1. Thirty isolates had pectolytic activity as 3.24-5.29 U ml^-1</

SUBMITTER: Yalcınkaya S 

PROVIDER: S-EPMC6443818 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature